Potato Gnocchi with Sage Browned Butter Sauce Recipe :- This recipe for incredibly simple sweet potato gnocchi makes soft, potatoey pillows of delight that are served with a quick sauce of caramelised brown butter and sage.
Potato Gnocchi with Sage Browned Butter Sauce Recipe
It only takes a few easy steps to enjoy a delicious bowl of homemade sweet potato gnocchi. Simply use a microwave for ten minutes to cook the sweet potatoes. Next mix in flour to make a dough, cut into gnocchi pieces, cook for a few minutes, and serve immediately with a quick sauce of sage butter.
ALSO SEE
Ingredients
- 1 lb ground beef use Ground Sirloin (90/10 lean) or Ground Round (85/15 lean)
- 2 tbsp butter
- 1 small onion chopped
- 2 cloves garlic minced
- 2 tbsp tomato paste
- 1 tsp salt
- 1 tsp dried oregano
- 1 tsp dried parsley
- 1 tsp dried thyme
- 1 tsp smoked paprika
- 1/2 tsp black pepper
- 2 tbsp Worcestershire sauce
- 1 can (14.5 oz) beef broth
- 3 cups vegetable broth
- 2 cups potatoes peeled and diced small
- 1 can (15 oz) corn drained
- 1 can (15 oz) carrots drained
- 1 can (15 oz) green beans drained
- 1 can (15 oz) petite cut diced tomatoes undrained
Instructions
Melt the butter in a large soup pot over a medium heat.
Add the onion and garlic, and sauté until the garlic becomes fragrant, about 1 minute.
When the ground beef is no longer pink, add it and cook, breaking it up as you go.
Add the Worcestershire sauce, tomato paste, and seasonings (pepper, smoked paprika, thyme, oregano, and parsley).
Simmer for one to two minutes, or until the beef and tomato paste are thoroughly mixed.
Add the vegetable and meat broths together with the potatoes. Simmer the stew for a while. After 20 minutes of simmering, cover the saucepan.
After draining, add the tomatoes, green beans, carrots and corn. Once more, cover the kettle and boil the potatoes for a further 20 minutes, or until they are very soft.
Top the stew with cheese shreds and serve.
Nutrition
- Calories: 226kcal
- Carbohydrates: 13g
- Protein: 11g
- Fat: 14g
- Saturated Fat: 6g
- Polyunsaturated Fat: 0.4g
- Monounsaturated Fat: 6g
- Trans Fat: 1g
- Cholesterol: 48mg
- Sodium: 795mg
- Potassium: 470mg
- Fiber: 2g
- Sugar: 2g
- Vitamin A: 369IU
- Vitamin C: 13mg
- Calcium: 30mg
- Iron: 2mg
STORAGE DIRECTIONS
Leftover stew can be kept in the refrigerator for up to three days if kept in an airtight container. This dish is also great frozen. Thus, double the recipe and store half in the freezer. After letting the stew to room temperature, transfer it to freezer-safe containers. For up to a month, it will remain fresh when stored in the freezer.
SERVING SUGGESTIONS
This soup was delicious with a little cheese and sour cream on top for my teenage daughters. In addition, there’s some applesauce for dessert and a classic peanut butter and jelly sandwich on the side. I imagined an applesauce cup to save time.
